If you don’t have enough apples for a pie or the time necessary for that project you can make this quick and delightful free form apple galette. I made it round but you could go oval. It only takes 3 apples and no need for a top crust. It is the same crust I always use but I did leave out the sweet rice flour which gave it a bit more firmness; up to you whether you use it.

Please use Granny Smith; you need a firm baking apple that will hold its shape for a long bake. You could leave off the sprinkle of coarse sugar but why? It adds a great crunch and looks perfect; finishes it just like a bakery might.   This might be my favorite new dessert; easy, low on the sugar and oh so delightful.  Still,  you could use less sugar if you want; maybe cut to a third of a cup. I used organic sugar and I think it made it taste just a tiny bit better for that!

Delish Apple Galette

 

Crust:

1 c plus 2 Tbsp. brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour (I left out)

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

½ tsp. cinnamon

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Line a 15 inch pizza pan with parchment paper.  Can used a thick cookie sheet; preferably with edges. I used my silicon sheet cover but frankly it got all covered with dark brown hard sugar from leaks; a pain to clean it; go with the parchment paper!

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.  Then roll out and put on the parchment lined pan; put back in the fridge while you prepare the filling.

Filling:

3 large Granny Smith apples

1 Tbsp. fresh lemon juice

½ cup sugar

½ tsp. cinnamon

Sprinkle nutmeg

Zest of ½ a lemon

1 Tbsp. white rice flour

1 medium or small egg; beat up to make an egg wash

1 Tbsp. coarse sugar

Directions: Peel apples, cut in quarters, remove cores, cut each quarter into 3 or 4 slices. Place in a large mixing bowl, sprinkle with lemon juice.  Mix the dry ingredients in a cup; pour over the slices, toss with a big spoon; sprinkle with the zest.

Get out the tart crust and sprinkle it with the white rice flour, just in the area you are going to lay out slices; not the edges.  Then lay out the apple slices in a big circle0  Leave 1.5-2 inches of crust around the slices, put slices in the center too. One layer only.. Fold up the edges of your crust and pinch together to create the galette shape. Try not to let it crack at the bottom; pinch and fix those cracks! Use a pastry brush to brush the crust and fruit with the egg wash. Sprinkle the coarse sugar over it all including the crust.  Bake for 50 to 60 minutes in a 350 degree oven. The crust should be lightly browned and filling bubbling. If sugar leaked out just break off the brown bits before serving. Let your tart rest a bit; don’t serve hot but a warm slice will be awesome.  Slice and top with a big dollop of crème or yogurt if you like that sort of thing.  We ate it plain – just my favorite way to appreciate the flavor and texture of this awesome tart. Enjoy!

Brown Rice Flour Mix (same as King Arthur basic gf blend)

2 c brown rice flour

2/3 c potato starch – not potato flour!

1/3 c tapioca flour

The crust recipe is from Annalise Roberts great cookbook, GF Baking Classics, Second Edition.